Cobb Salad for a Crowd
4 pounds boneless, skinless chicken (I use 2 pounds of breast meat and 2 pounds of thigh meat; the thighs always produce a bit more flavor)
1 quart teriyaki marinade (see note below)
1 tablespoon Dijon-style mustard
1 tablespoon finely chopped fresh garlic
2 teaspoons sugar
11⁄2 teaspoons anchovy paste
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
3⁄4 cup red wine vinegar
2 cups extra-virgin olive oil
1 head iceberg lettuce
2 heads Romaine lettuce
3 cups baby arugula
6 ripe avocados, peeled and diced
5 tablespoons fresh lemon juice, divided
1 dozen hard-cooked eggs, peeled and chopped
2 pounds fresh, local tomatoes, finely chopped (reserve the juices)
2 sweet onions, finely diced
12 ounces good quality blue cheese, crumbled
1 pound bacon, cooked and crumbled
Marinate the chicken in the teriyaki for 3 to 6 hours. Grill up to 72 hours ahead and refrigerate until ready to use.
Prepare the dressing: whisk together the mustard, garlic, sugar, anchovy paste, salt and black pepper. Whisk in the vinegar then the olive oil. May be prepared up to 72 hours ahead and refrigerated until ready to use.
To assemble the salad, chop the iceberg and Romain lettuce into small pieces and layer in the bottom of a large, wide bowl. Add the arugula and mix it into the lettuces. Arrange the avocado in a row down the center of the salad. Drizzle on 2 tablespoons of the fresh lemon juice over the avocado, then whisk the remaining 3 tablespoons into the prepared dressing. To the right of the avocado arrange a row of the chopped eggs. To the left of the avocado, arrange the tomatoes in a row. Next to the tomatoes, arrange a row of the sweet onions. Next to the chopped eggs, arrange the blue cheese. And finally, to the left of the sweet onions, arrange a row of the cooked bacon.
To serve, drizzle on the dressing and toss well.
NOTE ON TERIYAKI MARINADE: For a simple one, I like to whisk together my favorite teriyaki sauce, Veri Veri Teriyaki produced by Soy Vey, with a bit of olive oil, a splash of red wine and red wine vinegar. For a 4 cup finished volume, start with 2 cups Veri Veri Teriyaki, 1 cup olive oil, 1⁄2 cup red wine and 1⁄2 cup red wine vinegar.
Makes about 30 servings.